2026-06-30T01:14:44Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/42722022-12-20T10:59:12Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

00925njm 22002777a 4500 dc Martínez Velasco, Rodrigo author Sanz Díez, Mª Teresa author Beltrán Calvo, Sagrario author Corcuera Tecedor, Elena author 2012-05 Activity coefficients at infinite dilution in water have been determined for some aroma compounds detected in brown crab liquid effluent produced during boiling (1-octen-3-ol, 1-penten-3-ol, 3-methylbutanal, hexanal, benzaldehyde, 2,3-pentadione, and ethyl acetate) by using the headspace gas chromatography technique (HSGC). Experimental data have been obtained over the temperature range of (40 to 50) °C. In this work, activity coefficients at infinite dilution for different kinds of systems have been considered: one component solute + water and multicomponent solute + water. No significant differences were observed between activity coefficients obtained in these two kinds of systems. Additionally the effect of salt concentration at 40 °C has been studied by varying the salt concentration from (0 to 1.71) mol·kg−1. Experimental data were fitted as a function of salt concentration by using the Setschenow equation, obtaining the salting-out coefficient. 0021-9568 http://hdl.handle.net/10259/4272 10.1021/je2013878 aroma compounds activity coefficients at infinite dilution salt effect temperature effect Activity coefficients at infinite dilution of volatile compounds in water: effect of temperature and salt concentration